• San Fernando 36-hour anaerobic Parainema specialty coffee from Santa Bárbara, Honduras — 12oz bag by Raíces Coffee Roasters with tasting notes of ripe mango, brown sugar, and coconut cream
  • Flavor profile card for San Fernando — ripe mango, brown sugar, and coconut cream tasting notes from a Parainema 36-hour anaerobic coffee grown at 1,500 masl in Santa Bárbara, Honduras
  • Coffee label for 'San Fernando' with flavor notes and roast details on a beige background.
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San Fernando

San Fernando

$22.00 USD
$22.00 USD
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Anaerobic Parainema from Santa Bárbara

Tropical sweetness. Ripe mango. Coconut cream.

Grown by Juan Carlos Vásquez at 1,500m in Santa Bárbara, Honduras — this anaerobic Parainema delivers an intense, tropical, and layered cup. 36 hours of anaerobic fermentation transforms this coffee into something unmistakably different: lush, complex, and indulgent in every sip.

Open the bag and you'll catch it immediately — ripe mango, warm brown sugar, something alive and tropical. In the cup, coconut cream softens the body into a silky finish that holds beautifully under milk. Pull it as espresso and it sings. Pour it into a latte and it becomes something you'll think about all day.

Perfect for: Espresso, lattes, or pour-over
SCA Score: 86.25 · Direct Trade

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Coffee Details

  • Origin: Santa Bárbara, Honduras (1,500m)
  • Producer: Juan Carlos Vásquez, Finca Los Primos
  • Process: Natural | Roast: Medium
  • Profile: Smooth, silky, velvety
  • Format: Whole Bean

What makes Suyapita so special?

Santa Barbara Soul is our limited-edition coffee from Juan Carlos Vásquez's second harvest at Finca Los Primos. What makes it truly special is Juan Carlos's story—he's a humble producer committed to organic, ethical practices who has crafted something extraordinary from the high-altitude slopes of Santa Bárbara. This isn't just specialty coffee; it's coffee with soul

What does "cocoa, vanilla, raisin" actually taste like?

You'll experience rich chocolate undertones (cocoa), a gentle sweetness reminiscent of vanilla extract (vanilla), and subtle dried fruit notes (raisin). These aren't artificial flavors—they're the natural characteristics of this Parainema variety when grown at 1,500m altitude and processed naturally. The overall experience is smooth and comforting.

The Story Behind your cup

At 1,500 meters in the misty highlands of Santa Bárbara, Juan Carlos tends his
Finca Los Primos with the dedication of someone who knows great coffee starts
with great care. This natural-processed Parainema represents his second
harvest—a testament to passion, tradition, and organic farming.